Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp

Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp

Soursop is an exotic tropical fruit, highly perishable, presents losses around 30% in postharvest, has marked commercial importance especially for internal consumption and a maximum shelf life. The objective of the present work was to study the effect of thermosonication (TS) on some physicochemica...

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Bibliographic Details
Main Authors:	Victor Manuel Gelvez Ordóñez, Ivan Daniel López Castilla, Luis Eduardo Ordoñez-Santos
Format:	Article
Language:	English
Published:	Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo 2021-12-01
Series:	Revista de la Facultad de Ciencias Agrarias
Subjects:	pH soluble solids Polyphenoloxidase Peroxidase Vitamin C
Online Access:	https://revistas.uncu.edu.ar/ojs/index.php/RFCA/article/view/3146

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